How do you store vegetables without refrigeration? Can you store veggies without refrigeration? How about carrots? cabbage? cauliflower? broccoli? peppers? celery?
Even if your boat has refrigeration, storing some of your vegetables outside the refrigerator helps considerably with the problem of “my refrigerator’s not large enough!” And if you don’t have a refrigerator, well, you have to store them otherwise.
The good news is that with a bit of care, many vegetables can be stored anywhere from a week to a month or sometimes even more. No, not everything will last that long—but enough will that you can still have some fresh veggies to mix with the canned!
Buying Vegetables That Will Be Stored Without Refrigeration
Having veggies last a reasonable amount of time without refrigeration actually begins with how you choose the vegetables in the first place. This is probably the most important part of the process and the one usually overlooked. I’ve learned my lesson the hard way—you simply can’t go into the grocery store, walk to the produce section, grab the first thing you see and expect to be able to keep it for any length of time without refrigeration.
A few simple principles:
- Buy never-refrigerated veggies. These are most often available at farmer’s markets or on veggie trucks. Once something has been refrigerated, it needs to stay refrigerated, or it will quickly go bad. My experience is that produce that’s been refrigerated has less than half the life outside the refrigerator of something that has never been refrigerated. Below, when I talk of how long something will last, I’m talking about items that have never seen the inside of a refrigerator.
- Be very picky. Pick over individual items and don’t accept any that are bruised, rotten, overripe, have insect holes or look “old.” Only the freshest, most perfect veggies will do.
- Don’t buy too much. If you buy more than can comfortably fit in your storage areas, your vegetables will get bruised as put try to fit the extras in. Be realistic about how much room you have.
- Transport the veggies gently. If you’re carrying them in a backpack, bring along some towels to pad the veggies and don’t cram them in. If you’re going by cab, make sure nothing will fall on them and they won’t roll around. You don’t want to bruise them before they even get to the boat!
Bringing Veggies Home
To wash, or not to wash your vegetables when you bring them home? You’ll find cruisers who are adamantly in both camps. The argument for washing is to get any critters off before they cause damage or infest other food, and also to have food ready to use when you want it. The argument against it is that produce lasts longest with the least handling and left in the dirt it was pulled from. Both sides have merit.
In general, I wash my veggies whether I’m putting them into the refrigerator or into gear hammocks. Even at farmer’s markets, I’ve rarely found produce that hasn’t been washed at least once, so it’s not in its own dirt. BUT if you wash it, you have to get it totally dry before storing it. If they are not dry when you put them away, even in ventilated bins or gear hammocks, it won’t totally dry if put in damp—it will just start to rot.
And as you put things away—specifics on this below—double check each item to make sure it’s in good condition. I usually find an item or two that need to be eaten right away, which can be worked into the dinner menu.
The Basics of Storing Vegetables without Refrigeration
Storage areas need to be well-ventilated, dry and as dark as possible. Bins need to be something that can be easily washed— plastic works the best as you can use bleach on it and it dries quickly. Wire baskets and gear hammocks cause “pressure points” that will bruise, so these need to be well padded. That said, gear hammocks are generally good for storing veggies if they can be hung in locations where they won’t bump into anything in rough seas, but will just swing unencumbered.
Additionally, the bins and other storage containers need to be located where you can see into them to check on the produce daily. If you see something that’s bruised, put it on the dinner menu. Anything that you missed and is now rotting or molding needs to be thrown out immediately—and the container wiped out with bleach.
In general, I don’t store non-refrigerated produce in plastic bags—they simply trap any moisture and the food rots. I’ve tried the “green bags” and had the same results.
Storage Specifics for Different Vegetables
Fresh garlic. Do NOT put in plastic. Will last a month or more.
Onions. Store in a dark, dry area to keep them from sprouting. Do not store onions and potatoes together as the potatoes will sprout.
Cabbage. Keep cool. Cabbage will last several weeks as long as you protect it from bruising too much. Lettuce does not keep well, so cabbage becomes the “salad staple” for cruisers.
Tomatoes. Buy them in varying stages of ripeness to greenness. Either store them in a dark place or wrap with paper towels or newspaper or stick them in tube socks—they need darkness to ripen. Unwrap when ripe and use within two days (by buying in various stages, you can have a supply for two weeks or more).
Avocados. They are fairly susceptible to bruising. The best I found to store them was to put them in tube socks, then in a gear hammock on top of “sturdy” produce such as potatoes or onions. If you buy them in varying stages of ripeness—with some still rock-hard—you can enjoy them over a week or more.
Carrots and celery. Wrap in aluminum foil, but don’t totally seal the packet, leave little openings at the end for moisture to escape (otherwise, they’ll just rot). They may dry out some, so rejuvenate in water. They’ll easily last one week, often 2 weeks or more.
Cucumbers and green peppers. Pad these well so they don’t bruise, and they will last at least a week; often two weeks.
Summer squash and zucchini. Small ones last much better than larger ones; they will last 10 days or sometimes longer. If they are starting to wilt a bit, use them in a cooked dish instead of eating raw—you won’t notice that they’re not crisp.
Broccoli and cauliflower. These can both last a week, providing they’ve never been refrigerated. For some reason, they seem to be really quick to spoil if they’ve ever been refrigerated and are then taken out of it. Broccoli may get a little yellow and cauliflower may get some black spots—just cut both out. And as with summer squash, if either is starting to wilt, use it in a cooked dish and it won’t be noticeable.
Lettuce. My experience with lettuce is that it is so susceptible to bruising, which then quickly causes rot, that it’s best to eat it within a day or two of buying it.
This article was originally written in May 2011. It was last updated in March 2020.
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Bruce Bibee says
OK, same stupid question – can stuff be rinsed in clean sea water (ie, not from a marina or harbor). It would seem like this would save fresh water and be doubly effective on possible pathogens as they have never been in contact with salt water before.
Carolyn Shearlock says
Bruce —
I’ve never tried it and I wouldn’t.
Basically, I’ll give the same answer I always do when you suggest using sea water — I really hate to say it, because I love the oceans, but I don’t think there is such a thing as “clean sea water” — look at the huge islands of plastic out in the Pacific and so forth. Lots of contaminants make their way into the oceans, unfortunately.
Even if it were “clean,” sea water naturally contains lots of microorganisms that will get on your food and then start multiplying. Dunk a rag into sea water and set it out — it’s going to get very nasty in a few days! Do you want that to happen to your food?
And with the salt in the water, you can’t get the veggies to dry out totally before putting them away — and damp food rots.
Carolyn
Suzanne C says
Rinsing fruit and veggies in a mixture of white vinegar and water seems to make them last a whole lot longer. I initially tried this with raspberries and have continued to do the same solution with all my fruits and veggies before storing and have noticed a significant life span increase.
Monique Davis says
May I ask the ratio of vinegar and water? We are about to push off on a five month journey and I would love to be able to extend the life of my produce.
Thank you!
Monique
s/v Paragon
Suzanne C says
Monique, honestly I have no idea. I just fill the sink up with water and dump a bunch of vinegar in. Guessing, I would say a 1 to 10 mixture. Sorry I can’t be more precise but I was never one to measure things – I just eyeball it.
Jeff says
Monique and Suzanne.
Suzanne is spot on. a mixture of 1 to 10 is fine. No more molding raspberries, rotting strawberries and the like. I believe the same mixture could be used for almost amy “cleaning” of any food stuff. The acid in the vinegar kills off lots of spoors. What has worked best for me is a small bowl filled about 1/2 way with water. About an eighth of a cup of vinegar and then dump in the berries. Swish them around and then I put them back into their “vented” plastic containers. they dry well, don’t mold, and you can’t taste the vinegar either.
JB says
I keep a spray bottle handy that contains a 50/50 mix of water and white vinegar in the kitchen and use it on everything (Counters, cutting boards, fruits and veggies).
Michelle Rene says
Great details!
Rory Finneren says
Great info on here! Kara
Jason Gard says
Kinchie Pan we may have to get rid of the fridge!!
Liz says
If u wash lettuce in cold water and dry well in a salad spinner and then store it in a plastic airtight container it will last at least a week, and still be crisp… it works every time. 🙂
Carla Pretorius says
Put some paper towel at the bottom it lasts even longer!
Deanna Roozendaal says
Finding fresh veggies is often the greater issue, here in the South Pacific. Are they plentiful where you’re sailing, Carolyn?
The Boat Galley says
Not here in the Bahamas, but when we were in the Sea of Cortez, they were fantastic.
Janet Burch says
What about fruit flies? I had tomatoes out on the counter as usual but within a few days the little monsters showed up. I HATE to put tomatoes into the refrigerator but also hate fruit flies. We are in Maine.
Carolyn Shearlock says
I’ve only had problems with fruit flies when I’ve had some blemished tomatoes or ones with split skin. If I notice fruit flies I carefully check over all my produce and usually find something that’s attracting them.
el says
Quit simple. Put some oil in a saucer and a bit of red wine in the middle and the flies commit suicide.
Dave Skolnick says
I have a separate issue: remembering what I have. *grin* CRS. Accordingly, I’ll often keep veg, especially veg approaching end of life, in a basket on the counter. This is entirely to keep them in front of my face so I’ll use them.
Claire Bradley says
Another way of storing carrots, beetroot, celeriac, swedes, turnips and winter radishes is to store them in sand. To prevent shrivelling in vegetables which lose moisture such as carrots, celeriac, swedes and beetroot, store the roots in layers of moist sand or peat-substitute in boxes, in a frost-free, dark place such as a shed or cellar. I tried storing carrots in sand one winter and they kept for absolutely ages (months). No idea if it would work on a yacht but might be worth a try. Given that boats are quite moist places anyway, I would just put them in sand, and let the sand absorb the moisture on the boat, and keep your veg plump at the same time.
Josh Wilkinson says
I’ve read most of the vegetables we refrigerate don’t even need to be refrigerated and will actually last longer not being refrigerated.
The Boat Galley says
Generally, they take a bit of special attention but yes, some do last far longer without refrigeration.
Becky says
Someone noted that since grocery stores need to store their veggies in a way that will make them last as long as possible, next time you buy them, look at how THEY display them. –I’ve kept my tomatoes out of the fridge, and will now try to re-train myself to keep the broccoli and other veggies out of the fridge too—but it will be hard to break myself of that habit!
Ari says
This is tricky because a lot of the big chains put the produce back in fridges at the end of the day, no?
Also in tropical climates grocery stores might be fully air-conditioned and a bit cooler than your boat/counter
Paul Truscott says
You mention not storing Onions and Potatoes ‘together. Do you mean not in the same bag or not in the same food hammock? We have been storing them in separate bags but in the same hammock without issue so far (but then we don’t have large amounts so they get used up pretty quickly).
The Boat Galley says
The closer they are together, the more problems. I try to keep them in separate bins, but if that can’t work, keeping them apart in the hammock — say at opposite ends — will do better than if they’re next to each other. Sometimes, it just comes down to available space — and yes, the problem is worse if you’re trying to keep them for several weeks to months as both onions and potatoes are some of the longest-lasting “fresh” produce for long passages.
Renee says
I would like to know how to keep squash fresh? I never have good luck with lettuce, what are some ideas. I have considered putting ice blocks in the bottom of the cooler and then putting a layer of bubble wrap to keep the vegetables from laying right on top of the ice, has any one ever tried this. We are going to Lake Powell the coolers are kept inside but we still have a hard time with lettuce and vegetable, How do you keep thinks from getting water logged?
Carolyn Shearlock says
Lettuce tends to bruise easily and does not do well when you’re traveling. Try using Napa Cabbage instead.
You’re on the right track with the cooler, but here’s an even better way to do it: Using a Cooler for Food
And if you want a lot more ideas about storing food without refrigeration, may I ever-so-humbly (or not) suggest my book? The Boat Galley Guide to Storing Food without Refrigeration
Sarah says
I buy gem lettuce, or others that have a stalk then store them with the stalks in a jar of water
Mitch Berger says
Can anyone please advise me… I have no fridge. I know a whole cabbage keeps a long time on the shelf, but then assuming one eats it in quarters, what is the best way to cut it so that the remainder will keep? Can the cut pieces still keep on the shelf? Many thanks.
Carolyn Shearlock says
Cut it any way you want and yes, the cut pieces can be left on the shelf. If the edge gets black, just cut it off.
Mitch Berger says
Wonderful! Thank you so much for your reply.
Tami says
We use up our cabbage by peeling the leaves rather than cutting it.
Also have found that romaine lettuce holds up fairly well. This may be the reason that it was just about the only lettuce we found in the Bahamas
Muchi says
“We use up our cabbage by peeling the leaves rather than cutting it.”
Excellent idea! So simple, and yet… I honestly didn’t think about doing that. Thanks so much!
althea brimm says
We just camped in Baja for a month with 2 large heads of cabbage, wrapped in paper towels & newspaper. I stored them in a hammock & we ate from them during the entire trip.
Anonymous says
Merran Sierakowski
Becca says
Thank you so so much!! I am getting ready for a vegan camping trip. We will be living out of a small cooler for three weeks and this article has helped so much!
Rex says
I’m staying in a hotel w/o a Fridge.
Very useful advice.
Simon Brookman says
Hi,
I tend to use a Food Dehydrator and or vacuum pack, as this not only makes to food last longer it also takes up less space.
Margie says
Hi everyone.
I just want to ask everyone how to preserve lettuce without fridge?
Carolyn Shearlock says
Lettuce does not last well without being kept cool. You can get a few days storage time by putting it in a bucket with a few inches of water. That’s one of the things I discuss in detail in Storing Food without Refrigeration, along with some great alternatives.
Brian says
Romaine lettuce lasts a LOT longer than regular lettuce, but it does need to be refrigerated, We buy a pack of 3 and it lasts us for 6 meals. Where regular lettuce may last a week if fresh, we have had romaine last 2-3 times longer as long as it is not manhandled.
Carolyn Shearlock says
The romaine that comes in plastic boxes (ugh – I hate plastic) seems to do better against bruising, too.
Sarah says
Awesome! We are getting used to using our ice box less and less because I can’t stand buying plastic bags of ice all the time. Plus we want to do a little more Pardey style cruising one day with no fridge. This article has been great to help me meal plan and I just bought your book for my Kindle!
Brad Carpenter says
“Do not store potatoes and onions together”
By “together”, do you mean in the same bin, the same shelf, or the same cupboard? Can I store them on separate shelves inside a pantry cabinet?
Carolyn Shearlock says
The further away the better, as they’ll last longer. I try to keep them in separate bins in a well-ventilated area.
James McGuffin says
My boat is a long range trawler with a RV size fridge. We are also whole food oil-free vegan so we carry a lot of grains, canned beans, tomatoes etc. we also try to eat as much fresh produce as possible. We eat virtually no processed food so we cook a lot, even our snacks. We tried the hammock route in the north while doing the inside passage and it worked pretty well. When coming from Hawaii to Seattle the hammocks swung to much for my liking and even bruised some of the produce. I noticed my clothes and other items rode out the storms in a safe, low position drawers.
I took some air circulation material commonly used under mattresses and lined the bottom and sides of several drawers. Placed my produce in the drawers and filled in any voids with certain clean clothing or dish towels. I put some of my most used clothing in the hammocks at first but have now successfully got rid of a bunch of stuff I never use and basically done away with the hammocks. We were shocked at how much secure storage space was wasted on things we either did not need or could be harmed if struck by a bowling ball.
Great Book!
Cool
Jim says
Could not be harmed….😀